Now Available – The Safe Starch Cookbook

I’m happy to announce that The Safe Starch Cookbook is available for sale starting today! I think you folks will love it. Head on over to my eBook landing page for more info, but here it is in a nutshell: 167 pages, 64 recipes, pretty pictures, meal-planning ideas, money-saving tips, and more – all centered on balancing your meals through the judicious use of starchy foods that are low in toxins and immensely satisfying.

I’m selling The Safe Starch Cookbook for $10, and it comes with a $5 discount for my next eBook, Paleo Take Out, for when it releases on March 1st.

The Safe Starch Cookbook is an interactive PDF, and will work on any computer, tablet, or smart phone. I built the whole book from scratch, and I’m really proud of it; I designed it to be awesome no matter how you read it. For example, its native dimensions are optimized for the iPad, but will work on any other device just fine; and when using Adobe Reader on your home computer, the recipes will display as a beautiful two-page spread. If you want to test it yourself, here is a PDF sample recipe for Bangers and Kale Mash.

Click the link below to buy The Safe Starch Cookbook, using PayPal or any major credit card.

If you have a blog of your own, please consider signing up as an affiliate to earn a commission for every sale of this nifty resource. Click here for more info.

Any questions? Leave a comment below or send me an email. Thanks for your continued readership, enthusiasm, and support!

17 thoughts on “Now Available – The Safe Starch Cookbook

  1. This is really exciting. Reading and researching “diets” and eating habits for people with mad health problems and weight issues can be insanely overwhelming. Eat this. Don’t eat this. But this will kill you. This makes you feel like Captain America. I LOVE the perfect health diet. It just….makes sense. And there’s nothing weird about it. And for myself, I have to have my starches. I love your approach and recipes. Excited to see what this cookbook has to offer!

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  2. Nice Site here, Russ!

    Just found out a family member is Type-1 Diabetic, so we have been doing a lot of reading about diet. Read an interesting article last night about “Resistant Starch”. Gist is that if you cook, for example, pasta, drain it and let it cool down – or even store it in the fridge for next day – then reheat it, that a lot of the carbs are converted to “resistant starches” and are not converted to sugar, but pass on through to your large intestine. Result is much lower glycemic index.

    I bring this up, because it seems to fall in line with your “Neutral Starch” or “Safe Starch” ideas.

    Best Regards and God Bless!

    Kugel

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      1. In the book, you advise against using parboiled rice because of concerns about arsenic. What about parboiled basmati rice from India? I use that because of the higher resistant starch content in parboiled rice as opposed to regular rice. I’m new to your site, and book. Enjoying both.

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        1. Hi Mary, that’s a great question, and I’m not sure how to answer it. The Consumer Reports data I used for most of my conclusions (http://www.consumerreports.org/cro/magazine/2012/11/arsenic-in-your-food/index.htm) only list two different parboiled rices, and their arsenic levels look to be about 25% less than their brown rice counterparts, although neither are basmati rice. Even looking at the stats for parboiled rice in the Consumer Reports article, eating it no more than 3x a week would still be relatively low in terms of consumed arsenic.

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  3. Hi Russell,

    In an article in Yahoo, it was stated you are fluent both in Russian and Indonesian. I’m from Canada, living in Indonesia and first came here in 1988. I’ve spent about 14 years in the country since then. What lead you to learn Indonesian? Is your wife from here?

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    1. Hi Greg, I learned Indonesian through a military school. My job in the Navy is as a translator, and the US military has language schools set up for us to learn languages. It’s a pretty fun gig!

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